Yes, we did assume that jackfruits were more relished by people in the southern states of India, but let's try and take this delicious fruit up north and cook up a Mughlai dish replete with khoya and yogurt.

×

Ingredients

500gm jackfruit

Salt, as required

½ teaspoon turmeric powder

1 tablespoon garlic paste

1 tablespoon ginger paste

¾ cup yogurt

3 tablespoons oil

1 large onion grated

¾ cup tomato puree

1 tsp coriander powder

2 tsp cumin powder

1 tsp garam masala powder

1 tsp red chilli powder

¼ cup cashew nut-almond paste

2 tbsp milk khoya (optional) grated

Preparation

Apply oil to a knife and peel the jackfruit clean. Cut it into
one-inch cubes

Marinate the cubes in a mixture of salt, half the turmeric powder,
half the ginger paste, half the garlic paste and one-fourth cup of
yogurt for fifteen minutes

Heat sufficient oil in a pan and deep fry the jackfruit cubes until
lightly coloured. Drain and place on an absorbent paper

In order to prevent misuse of this
functionality your IP address is traced

Please type your question here ...

Characters remaining (3000)

Fill in your details:

Your comment is posted
successfully

You have already approved this comment.

You have already marked this comment as offensive

Your comments will be validated by Manorama.

You have already agreed to this comment

You have already disagreed to this comment

Disclaimer

The views expressed in Manorama Online/Manorama News interactive sections are those of members of the public and are not necessarily those of the Manorama Online/Manorama News.Manorama Online reserve the right to fail messages which? Are considered likely to disrupt